Pav Bhaji/Bread Roll with Mixed Vegetables Mash Curry

Ingredients

• 5 units Bread bun
• 1 unit Onions
• 2 units Potato
• 5 tablespoons Pav bhaji masala
• 3 units Tomatoes
• 1 teaspoon Salt
• 0.5 tablespoon Cumin seeds
• 1 unit Carrot
• 1 cup Green peas
• 1 unit Capsicum
• 3 tablespoons Butter
• 0.5 tablespoon Red chilli powder
• 2 tablespoons Dry fenugreek leaves
• 3 units Green chillies
• 50 grams Coriander leaves
• 1 tablespoon Ginger garlic paste
• 5 tablespoons Oil (3 tablespoons for pressure cooking, 2 tablespoons for kadhai)
• 3 glasses Water (2 glasses for pressure cooking, 1 glass for kadhai)

Instructions

1. 1In a pressure cooker, heat 3 tablespoons of oil over medium heat. Add 1/2 tablespoon of cumin seeds and cook until they turn brown. Stir in 3 tablespoons of pav bhaji masala, then quickly add 3 chopped tomatoes, 2 chopped potatoes, 1 chopped carrot, 1 cup of peas, and 1/2 tablespoon of salt. Mix well, add 2 glasses of water, cover, and cook until 2 whistles on high flame. Reduce to low flame and cook for an additional 2 minutes.
2. 2In a kadhai or large pan, heat 2 tablespoons of oil and 3 tablespoons of butter over medium heat. Add 1 chopped capsicum and 1 chopped onion, cooking for 3 minutes. Add 1/2 teaspoon of salt, 2 tablespoons of pav bhaji masala, 1/2 tablespoon of red chilli powder, 2 tablespoons of dry fenugreek leaves, 3 chopped green chillies, chopped coriander leaves, and 1 tablespoon of ginger garlic paste. Cook for 3 minutes on high flame, stirring continuously. Add 1 glass of water and cook for an additional 2 minutes.
3. 3Add the boiled vegetables from the pressure cooker into the kadhai. Cook for 5 minutes on medium flame, mashing the vegetables thoroughly with a hand masher until a smooth consistency is achieved. The bhaji is now ready.
4. 4In a pan, melt some butter and toast the bread rolls or pav on both sides until golden brown. Serve the pav bhaji hot with the toasted bread rolls.